Recipes  
Pork and Shrimp Dumplings
Pork and Shrimp Dumplings
Open in full-screen mode

Pork and Shrimp Dumplings

Preparation
40 MIN
Cooking
24 MIN
Makes
about 50 dumplings
Share

Ingredients

Sauce

Dumplings

Preparation

Sauce

  1. In a small saucepan, bring the vinegar, sugar and ginger to a boil, stirring until the sugar has dissolved. Remove from the heat. Add the soy sauce and sesame oil. Set aside.

Dumplings

  1. In the bowl of a food processor, finely chop the shrimp and garlic with the egg. Add the remaining ingredients and pulse for a few seconds until it forms a smooth paste. Transfer that mixture to a bowl.
  2. On a work surface, lay six squares of dough at a time. With a spoon, place about 15 ml (1 tablespoon) of filling in the centre of each square. Brush the dough with a little water. Bring the dough up around the filling without closing the dumpling completely. Transfer to a refrigerated baking sheet and repeat with the remaining ingredients.
  3. Oil the top part of a steamer or line a bamboo basket with parchment paper. Arrange about a third of the dumplings in the steamer, without touching. Steam over a pan of boiling water for about 10 minutes. Transfer to a warm serving dish. Continue cooking the remaining dumplings. Serve with the sauce.

Note

The wonton dough is sold in the frozen food section in most grocery stores. You can sometimes find frozen siu mai dough, although it is primarily found in Asian grocery stores.

Freezing trick
The dumplings can be frozen before cooking. To do this, place them separately on a baking sheet lined with parchment paper and cover. Freeze and transfer the dumplings to an airtight container. No need to thaw them before steaming. Count on about 10 minutes of steaming.

Comment

  1. Super easy to make and extra delicious. I made a big batch that I froze. I reheat them with my rice cooker which has a grid to steam veggies in.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.